Pear Apple & Pistachio Crumble
Need a gluten free, dairy free, and lacto ovo vegetarian side dish? Pear Apple & Pistachio Crumble could be a spectacular recipe to try. This recipe serves 10. One portion of this dish contains roughly 4g of protein, 12g of fat, and a total of 261 calories. For 92 cents per serving, this recipe covers 7% of your daily requirements of vitamins and minerals. A couple people made this recipe, and 35 would say it hit the spot. It is brought to you by Nutrition Stripped . A mixture of pears, cinnamon, vanillan extract, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes roughly 1 hour and 5 minutes. With a spoonacular score of 41%, this dish is solid. If you like this recipe, take a look at these similar recipes: Pear, Apple & Pistachio Crumble | Burning Down The Kitchen with The Orgasmic Chef, Pear and Apple Crumble, and Easy Apple Pear Crumble.
Servings: 10
Preparation duration: 15 minutes
Cooking duration: 50 minutes
Ingredients:
6 small macintosh apple (350g), cubed
½ teaspoon cinnamon, ground
5 tablespoons organic cold-pressed coconut oil (may use grass-fed or vegan butter), melted
9-8 fresh dates (140g), pitted and chopped
1 tablespoon fresh ginger root, minced
1 heaping tablespoon local honey (or maple syrup)
juice from ½ lemon
½ teaspoon nutmeg, ground
5 small pears (450g), cubed
½ cup (70g) finely ground pistachios
1 cup (90 g) rolled quinoa flakes
1 cup (90g) rolled oats
a pinch of sea salt
1 teaspoon vanilla extract
Equipment:
food processor
stove
frying pan
bowl
oven
Cooking instruction summary:
Preheat the oven to 375 degrees.In a large cast iron skillet, or oven safe skillet pan, put all of the chopped fruits and seasonings into the skillet, mixing until combined (all but the crumble ingredients).You'll warm this mixture through on the stovetop for about 10 minute or until everything is tender.Grind pistachios into a flour using a food processor or nut grinder.In a separate bowl, simply combine all of the ingredients for the crumble topping.Using your hands, combine into chunks while evenly dispersing the seasonings and dates.Pour the crumble topping evenly over the fruit filling in the cast iron skillet (that you've been cooking in already). Sprinkle with extra cinnamon or ground pistachios if you'd like.Bake at 375 degrees F (190 degrees C) for 30-40 minutes, checking at 20 minutes or until the top is golden brown and filling is tender.Set aside to cool for at least 15 minutes, this will allow the crumble topping to get nice and crunchy.Use a large spoon to serve, and serve with homemade banana ice cream or plain before enjoying.Keep leftovers in the fridge for up to 5-7 days.
Step by step:
1. Preheat the oven to 375 degrees.In a large cast iron skillet, or oven safe skillet pan, put all of the chopped fruits and seasonings into the skillet, mixing until combined (all but the crumble ingredients).You'll warm this mixture through on the stovetop for about 10 minute or until everything is tender.Grind pistachios into a flour using a food processor or nut grinder.In a separate bowl, simply combine all of the ingredients for the crumble topping.Using your hands, combine into chunks while evenly dispersing the seasonings and dates.
2. Pour the crumble topping evenly over the fruit filling in the cast iron skillet (that you've been cooking in already). Sprinkle with extra cinnamon or ground pistachios if you'd like.
3. Bake at 375 degrees F (190 degrees C) for 30-40 minutes, checking at 20 minutes or until the top is golden brown and filling is tender.Set aside to cool for at least 15 minutes, this will allow the crumble topping to get nice and crunchy.Use a large spoon to serve, and serve with homemade banana ice cream or plain before enjoying.Keep leftovers in the fridge for up to 5-7 days.
Nutrition Information:
covered percent of daily need
